Who said salads were exclusive to summer? As Autumn approaches we are automatically drawn to hot comfort food. While I’ll never be the kind of girl who passes up a hearty meal, I don’t think we should stop our love of fresh crisp salad because the weather is growing colder.
In Harry Eastwood’s beautiful salad recipe book, A Salad For All Seasons, she says:
I’m still surviving off my Muscle Foods meat delivery and oddly enough I had a couple of beef steaks leftover with no idea what to do with them. Then I stumbled upon the most perfect recipe in Harry’s book: Thai Beef and Basil salad.
Aside from the steak, this recipe was really cost effective for me as I had most of the ingredients already.
Half a red onion – finely chopped.
Florette mixed salad leaves
Cucumber – halved, cored and finely chopped.
Cashew nuts – toasted and chopped
For the dressing:
1 lime – squeezed
1 tbsp brown sugar
2 tbsp fish sauce
1 tbsp dark soy sauce
2 tbsp sesame oil
2 tbsp ginger (fresh or powdered)
2 tbsp garlic – finely chopped
2 fresh red chillies – finely chopped (I didn’t actually use these because I don’t like them, but I imagine it makes the dish taste amazing.)
- Rub the oil into the steaks. Fry the steaks in a hot pan, I like mine almost rare so I fried each side for about 2 minutes. Leave to rest on a plate for 5 minutes, season with salt.
- Whisk/blend together all ingredients for the dressing in a bowl.
- Combine all the salad ingredients in a bowl, pour dressing over and sprinkle the toasted nuts over.
- Once the steak has rested, cut into strips and add to the salad.
- Serve straight away!
How easy was that? The succulent taste of the steak was complemented by the crunchy texture of the salad leaves, while the spicy ginger and lime ignited the cool cucumber pieces with flavour. The perfect autumnal dinner or lunch.